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We hope you got benefit from reading it, now let’s go back to 100% oat bread with sourdough recipe. You can have 100% oat bread with sourdough using 19 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make 100% Oat Bread with Sourdough:
- You need of [Oat Sourdough]:.
- Use of rolled oats (or softer kind).
- Prepare of sourdough starter (I used rye).
- Provide of warm water (around 50°C/120°F).
- Use of salt.
- Provide of [Soaked Oats]:.
- Prepare of oat flakes (harder than rolled oats).
- Provide of cold water.
- Use of salt.
- You need of [Main Dough].
- Provide of batch oat sourdough from above.
- Take of batch of soaked oats from above.
- Prepare of oat flakes.
- You need of [A] warm water (40°C/105°F).
- You need of [B] warm water (40°C/105°F).
- Use of active dry yeast.
- Prepare of flaxseed or raisins (Optional).
- Use of [Equipment]:.
- You need of smaller loaf pans (like for poundcake) OR 1 large loaf pan.
Instructions to make 100% Oat Bread with Sourdough:
- Mix [Oat Sourdough] ingredients well in a bowl. Cover with wrap and let ripen for 12-16 hours at room temperature..
- Mix the [Soaked Oats] ingredients in a separate bowl. Cover, put in the refrigerator and let soak for at least 4 hours up to 12 hours..
- On baking day, in a large bowl, mix the finished oat sourdough, soaked oats, 300 g oat flakes and [A] 200 g warm water, and 2 g yeast. (It's too wet to knead, so I mixed with a rubber spatula). Mix for 5 minutes using a spatula or your bread mixer..
- Add [B] 100 g warm water and continue mixing for about another 5 minutes. Lastly, fold in the optional flaxseed or raisins..
- Grease your loaf pans and dust the sides with some rolled oats. If using two smaller loaf pans, divide the dough into the two pans. If using one large pan, put it all in that. Sprinkle a few oats over top if you like. Cover and let rise for about 1 hour..
- Preheat oven to 250°C/480°F and prepare a steam pan at the bottom of the oven. Pour some boiling water into this pan when you put the bread in the oven..
- Bake for 10 minutes at 250°C/480°F then remove the steam pan. Lower the temperature to 200°C/400°F and bake for another 25-35 minutes for smaller loaves OR 65-70 minutes for a big loaf (or until a wooden skewer or toothpick comes out clean)..
- Remove from the baking pans immediately and let cool on a rack. Great served with butter and jam!.
If you want to learn how to bake this bread then join us in. See more ideas about sourdough, sourdough bread, bread. Two Castle Rye A bread with legend – Bake-Street.com. This is a recipe for a wholemeal spelt sourdough bread using only wholemeal spelt flour. In the morning it's There are many ways to make Sourdough bread.
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